Grobnik Cheese vs Reblochon Cheese

Q: Is Grobnik Cheese the same as Reblochon Cheese?

No. Grobnik Cheese and Reblochon Cheese are distinct cheeses from Croatia and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Grobnik Cheese for Reblochon Cheese?

In most recipes you can swap Grobnik Cheese for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Grobnik Cheese or Reblochon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Grobnik Cheese is a hard sheep-milk cheese from Croatia, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Grobnik Cheese?

Grobnik is a semi-hard cheese from the Grobnik alps of Croatia, made predominantly from sheep's milk. It has a distinctive, slightly tangy and salty flavor, with a firm texture that becomes crumbly as it ages. Grobnik cheese is traditionally used in Croatian cuisine, both as a table cheese and in various dishes.

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

What's the Difference Between Grobnik Cheese and Reblochon Cheese?

Origin: Grobnik Cheese (Croatia), Reblochon Cheese (France)
Milk type: Grobnik Cheese (Sheep’s milk), Reblochon Cheese (Raw whole cow’s milk)
Texture: Grobnik Cheese (Hard), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Grobnik Cheese (No rind), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Grobnik Cheese (Up to 1 year), Reblochon Cheese (3 to 4 months)
Taste: Grobnik Cheese (Very salty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Grobnik Cheese	Reblochon Cheese
Country of Origin	Croatia	France
Specific Origin	Grobnik Valley	Haute-Savoie And Savoie
Milk Type	Sheep’s milk	Raw whole cow’s milk
Milk Treatment	—	Raw
Texture	Hard	Ivory-colored, creamy and supple
Rind	No rind	Yellow-orange covered with a thin white mold
Aging	Up to 1 year	3 to 4 months
Taste	Very salty	Creamy, nutty

Taste Comparison: Does Grobnik Cheese Taste Like Reblochon Cheese?

Grobnik Cheese reads as very salty, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Grobnik Cheese at up to 1 year develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Grobnik Cheese for Reblochon Cheese?

Grobnik Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Grobnik Cheese reads as very salty while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Grobnik Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Grobnik Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Grobnik Cheese suits recipes that want very salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Grobnik Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Grobnik Cheese originates in Croatia, while Reblochon Cheese comes from France. Grobnik Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Grobnik Cheese is typically aged up to 1 year, Reblochon Cheese 3 to 4 months.

Is Grobnik Cheese similar to Reblochon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Grobnik Cheese for Reblochon Cheese?

You can, but expect a shift in richness and milk character.

Does Grobnik Cheese taste like Reblochon Cheese?

Grobnik Cheese reads as very salty, while Reblochon Cheese is creamy, nutty.

What is Grobnik Cheese made of?

Grobnik Cheese is made from sheep milk, using natural calf rennet. It's typically aged up to 1 year. It originates in Croatia.

What is Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Grobnik Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Grobnik Cheese is hard, while Reblochon Cheese is ivory-colored, creamy and supple.